Vegetable Spring Rolls With Peanut Sauce Recipe

There's something magical about biting into a freshly made vegetable spring roll. The crisp crunch of the rice paper, the vibrant medley of fresh vegetables, and the rich, savory peanut sauce create a harmony of flavors and textures that's utterly satisfying.

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I first discovered these spring rolls during a summer cooking class focused on light, healthy meals. Ever since, they've become my go-to for gatherings, quick lunches, or light dinners that feel indulgent but are packed with nutrition. They’re quick, easy, budget-friendly, and endlessly customizable — perfect for busy weeknights or elegant parties alike.

Let’s dive into everything that makes these spring rolls irresistible.

Why You'll Love This Vegetable Spring Rolls With Peanut Sauce

Get ready to discover your new favorite appetizer, snack, or light meal. These vegetable spring rolls aren’t just beautiful on the plate — they’re incredibly simple to prepare and even easier to enjoy.

First off, they are incredibly quick and easy to make. With just a bit of chopping and rolling, you can have a platter ready in under 30 minutes. There’s no cooking involved, which means less time in the kitchen and more time enjoying your meal.

They’re wonderfully budget-friendly. Made with fresh vegetables and pantry staples, these spring rolls come together with minimal cost. Even the peanut sauce uses ingredients you likely already have on hand, like peanut butter, soy sauce, and a dash of honey.

Their versatility is one of their greatest strengths. You can easily swap in different vegetables, add protein like tofu or shrimp, or adjust the sauce to your taste. Whether you're accommodating dietary preferences or simply using up what’s in your fridge, these spring rolls are incredibly forgiving.

Finally, they’re a hit at any gathering. Vibrant, colorful, and bursting with fresh flavors, they’re as visually appealing as they are delicious. Guests will be impressed, and you’ll love how effortless it was to make them.

Now that you’re tempted, let’s take a closer look at what you’ll need to make these.

Ingredients Notes

The beauty of these vegetable spring rolls lies in their simplicity and the fresh ingredients that shine through in every bite.

The rice paper wrappers form the delicate, chewy shell that holds everything together. Look for these in the Asian foods aisle of your grocery store. They may seem fragile at first, but with a quick soak in warm water, they become perfectly pliable for rolling.

Next up, the vegetables are the stars of the show. I love using a mix of julienned carrots, cucumbers, and bell peppers for their vibrant colors and satisfying crunch. Adding shredded red cabbage not only gives a beautiful pop of color but also a subtle, peppery flavor that complements the other vegetables perfectly.

For a touch of freshness, fresh herbs like mint, cilantro, and Thai basil add an aromatic element that elevates each bite. Don’t skip these — they make a world of difference in both flavor and fragrance.

The vermicelli noodles provide a soft, tender contrast to the crisp vegetables. A quick soak in hot water is all they need to be ready for rolling. They help give the rolls some body and make them a bit more filling.

Lastly, the star of the dipping experience is the peanut sauce. A simple blend of creamy peanut butter, soy sauce, lime juice, honey, garlic, and a splash of warm water creates a rich, nutty, slightly sweet sauce that pairs beautifully with the freshness of the rolls.

As for equipment, you won’t need much beyond a large shallow dish for soaking the rice paper, a sharp knife for prepping the vegetables, and a clean surface for rolling.

How To Make This Vegetable Spring Rolls With Peanut Sauce

Making these spring rolls is a fun, hands-on process that’s perfect for involving kids or guests. Let’s break it down step by step.

Start by preparing all your fillings. Wash and julienne your vegetables into thin, uniform strips. This ensures they fit neatly into the rolls and provide a consistent bite. Cook your vermicelli noodles according to package instructions, then drain and rinse them under cold water to prevent sticking.

Next, make the peanut sauce. In a medium bowl, whisk together creamy peanut butter, soy sauce, fresh lime juice, honey, and minced garlic. Slowly add warm water, a tablespoon at a time, until the sauce reaches your desired consistency — smooth and dippable but not too runny.

Now it’s time to prep your rice paper wrappers. Fill a large shallow dish or pie plate with warm water. Gently dip one rice paper sheet into the water for about 10-15 seconds until it softens slightly. Don’t oversoak, as the paper will continue to soften on your work surface.

Lay the softened wrapper on a clean, damp kitchen towel or cutting board. In the center, layer a small amount of vermicelli noodles, followed by your choice of vegetables and fresh herbs. Be mindful not to overfill, which can make rolling difficult.

To roll, fold the sides of the wrapper over the filling, then fold the bottom up and roll tightly like a burrito. The rice paper will stick to itself, sealing the roll without any extra effort. Repeat with the remaining wrappers and filling.

Once all your rolls are assembled, arrange them on a serving platter. If you’re not serving them immediately, cover them with a damp towel to keep the wrappers from drying out. Serve with the peanut sauce on the side for dipping.

From start to finish, you can expect to spend about 30 minutes preparing these vibrant spring rolls. They’re best enjoyed fresh but can be prepped a few hours in advance if needed.

Storage Options

While these spring rolls are best enjoyed the day they’re made, you can store leftovers for a short time with proper care.

To store, place the rolls in a single layer on a plate or tray, and cover them with a damp paper towel. Then wrap the entire plate tightly with plastic wrap. This helps keep the rice paper moist and prevents sticking. Stored this way, they’ll stay fresh for up to 24 hours in the refrigerator.

Avoid stacking the rolls directly on top of each other, as they can stick and tear when you try to separate them later. If you need to layer them, place parchment paper between each layer.

The peanut sauce can be stored separately in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving, as it may thicken slightly after chilling.

When ready to eat, you can enjoy the spring rolls cold straight from the fridge, or let them sit at room temperature for about 10-15 minutes to take the chill off and allow the flavors to shine.

Variations and Substitutions

One of the best things about these spring rolls is how easily they adapt to what you have on hand or your personal preferences.

For a protein boost, add shrimp, tofu, or grilled chicken to the filling. Lightly seasoned shrimp add a delightful sweetness, while tofu or chicken bring satisfying substance and pair beautifully with the peanut sauce.

Swap out the vegetables depending on what’s in season or in your fridge. Avocado, lettuce, bean sprouts, or thinly sliced mango can add unique flavors and textures. Each variation brings its own character to the rolls.

If you’re avoiding peanuts, you can make the sauce with almond butter or sunflower seed butter instead. Adjust the seasoning as needed, since different nut butters have different flavor profiles.

For a spicier kick, add a bit of sriracha or chili garlic sauce to the peanut sauce. This gives it a zesty heat that perfectly complements the cool, crisp rolls.

Finally, you can skip the noodles entirely for a lower-carb option or replace them with zucchini noodles for a lighter, fresh twist. The rolls will still be satisfying and delicious.

Don’t be afraid to get creative and make these spring rolls your own. Once you master the basic technique, the possibilities are endless and always delicious.

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